West Tennessee Corn Bread Recipe

West Tennessee Corn Bread Recipe photo by Taste of Home

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My husband never liked corn bread until I started making this recipe - then he'd eat half of it. I like to serve it piping hot with lots of real butter on the side. -Betty Kaytis, Elizabethton, Tennessee

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West Tennessee Corn Bread Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

Ingredients

1 egg
1/4 cup mayonnaise
1/4 cup buttermilk
1 tablespoon vegetable oil
1 cup yellow cornmeal
1/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt

Directions

In a large bowl, beat the egg, mayonnaise, buttermilk and oil until smooth. Combine the cornmeal, sugar, baking powder and salt; add to egg mixture and beat just until combined.
Grease an ovenproof 6-in. skillet or round baking dish; dust with cornmeal. Add batter. Bake at 425° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 659 calories, 33 g fat (5 g saturated fat), 117 mg cholesterol, 1,106 mg sodium, 80 g carbohydrate, 5 g fiber, 10 g protein.

Originally published as West Tennessee Corn Bread in Reminisce Extra June 2002, p52